Cover the saucepan with a lid and allow the spices to steep in the milk for about 5 minutes.

This resting time helps the milk absorb the rich, fragrant flavours of the Indian spices.

After steeping, put the saucepan back on medium heat. 

Stir in the unsweetened cocoa powder, chocolate, and sugar, whisking continuously until both are fully dissolved and the milk takes on a smooth, velvety texture.

Taste and adjust the sweetness as per your taste. 

Once you've taken the saucepan off the heat, pour the hot chocolate through a fine mesh strainer into your mugs.

This step helps achieve a silky smooth texture by filtering out any spice residue.

Serve your hot chocolate straightaway.